Bean and Egg Nachos

Bean and Egg Nachos

2 cups pinto beans, cooked and drained
¼ cup salsa

4 eggs
2 Tbsp cream
Salt and pepper

¼ cup red pepper, sliced thin
2 green onions, chopped
½ cup jalapeno jack cheese, shredded
Taco chips
Avocado, sour cream, lettuce for serving

1. Combine beans and salsa in a covered pot on stove. Heat to medium. Drain excess liquid.
2. In a large bowl, whisk together eggs and cream. Season with salt and pepper.
3. Scramble eggs with peppers and onions in a non-stick skillet.
4. Grease a 9 x 13 casserole dish. Spread beans on bottom. Spoon eggs on top of beans and sprinkle with cheese.
5. Place under broiler until cheese bubbles up.
6. Serve nacho style with fixings.

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